Ingredients
- 2.0 cup Cavolo Nero
- 6.0 piece Eggs
- 4.0 piece Spring Onions
- 2.0 cup Spinach
- 1.5 cup Grated Pumpkin
- 100.0 ml Milk or Cream
- 100.0 g Cheese
- 200.0 g Chickpea Flour
- 1.0 to taste Salt, Pepper and Nutmeg
- 4.0 tbsp Olive Oil
- 100.0 ml Water
- 1.0 tsp Salt
- 1.0 piece Red Pepper (optional)
Instructions
- Preheat oven to 180°C.
- Mix chickpea flour, salt, olive oil, and water to form a thick dough.
- Press dough into a small, deep tart form (about 20cm diameter), creating sides about 4cm high.
- Prick base with a fork and blind bake for 10 minutes.
- Heat oil in a large pan and cook all vegetables until soft and any liquid has evaporated.
- Let vegetables cool.
- Beat eggs with milk or cream, add grated cheese, and season with salt, pepper, and nutmeg.
- Mix cooled vegetables into egg mixture.
- Pour filling into pre-baked crust.
- Bake for 35-40 minutes until filling is set in the center and top is golden brown.
- Cool for 10 minutes before slicing.
Change how you cook
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This weeks box stars
Fennel
Zucchini
White
Mint
Zucchini
local
Lettuce
Ox Tongue
Onion
Red
Parsley
Italian Giant
